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Agar is a gelatinous extract from various seaweeds in the Pacific and
Indian oceans and Sea of Japan. Agar was the first seaweed to be
extracted, purified and dried. It is used as a substitute for gelatin
and is used as a texture modifying agent(stabilizer and thickener) in a
variety of foods. Agar is gluten-free.

Shelley Case, B. Sc., RD
Consulting Dietitian, Case Nutrition Consulting
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-author: Celiac Section in the Manual of Clinical Dietetics(6th ed),
ADA and Dietitians of Canada
Member: Medical Advisory Board, Gluten Intolerance Group and Celiac
Disease Foundation
Member: Professional Advisory Board, Canadian Celiac Association
Member: Dietitian Advisory Board, Gluten-Free Living Magazine, New York
www.glutenfreediet.ca <http://www.glutenfreediet.ca>
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